It's here! With the Memorial Day Weekend, so starts the beginning of summer. With warmer weather coming, I find quiches and tarts to be perfect meals paired with fruits and salads. This tart is best served at room temperature, so it's great to take along on a picnic. With basil and tomatoes in season, this dish is perfect! If you like, you can also prepare this recipe as individual tarts. Just use your favorite dough recipe, individual tart molds, and divide recipe evenly among four shells.
This recipe yields:
1 large tart or 4 individual tarts
Ingredients:
3/4 cup lowfat plain yogurt
6 eggs
8 roma tomatoes, sliced in halves, seeded
1/2 cup shredded parmesan cheese
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1 teaspoon black pepper
One 9-inch tart pan
One 9-inch unbaked pie crust
Preheat the oven to 375ºF. In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well. Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown. Pour the mixture into the tart shell, top with tomato halves and sliced basil. Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch). Let cool for 10 minutes before serving.
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